Pistachio and Vanilla Meringues

As preparations for TSWCS 3.0 continue apace, I thought I would give you a (not so) quick and relatively simple meringue recipe! I think there are many myths surrounding meringues that are created to prevent people from trying to make their own. The first is that you need a freestanding electric whisk / mixer to get real volume. Whilst I'm sure the Kitchens of Whimsy would be forever changed if I had a 'Kitchen Aid Stand Mixer' I do find that a regular (in fact rather small) hand-held electric whisk creates adequate fluffy meringue volume from where I'm standing...

 Take 600g caster sugar and heat it in the oven at 200 degrees until the sugar is starting to dissolve slightly at the edges and your kitchen smells of candy floss (8-10 mins).

 Put 300g egg whites (preferably ones that have been left in a loosely covered bowl overnight as this will help create volume, whatever you do don;t use them straight out of the fridge!!) in a meticulously clean (I always pour boiling water over the bowl and then allow it to cool before whisking) metal bowl.

 Whip the egg whites until they begin to fluff up and at this point VERY slowly and carefully add the sugar about a fifth at a time whipping constantly until the sugar has been completely absorbed before adding more. The mixture will become very thick and begin turning into the most beautiful silky wedding-dress-white substance. When this happens KEEP GOING as it is likely you still haven't been whisking for long enough. You need to have been going for about 8-10 mins in all.

 In the last 30 seconds or so, add around a tablespoon of vanilla essence. Leave the meringue mix and take out a tray of pistachio nuts that you have chopped very finely before you began the whole process (remember mise-en-place is key!). Using two large silver spoons, scoop up a generous portion of meringue and put it in the pistachios. Pick it up with the other spoon and place on a baking paper-lined baking tray.

 Doing this is quite tricky...you can always put the meringues on the tray and sprinkle the nuts on top if you need to, but the result isn;t quite as good...

 These dollops of creamy sugary delight need to cook for about two hours at a very low temperature - 100 degrees.

Best served with freshly whipped cream and some slightly sharp raspberries to cut through all that sugar!

Silver Whimsy x